Recipes Ingredients Pasta and Grains Quinoa Recipes Red Quinoa and Mushroom Pilaf with Dill Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Carl Carter Servings: 6 Yield: 7 cups Red quinoa simmered with mushrooms is served with juicy orange segments and dill. Ingredients 3 ½ cups homemade or low-sodium store-bought chicken stock 1 ounce mixed dried mushrooms 2 cups red quinoa 1 tablespoon olive oil 8 ounces cremini or white mushrooms, quartered 2 shallots, coarsely chopped Coarse salt 1 tablespoon finely chopped fresh thyme Freshly ground pepper 1 tablespoon unsalted butter ¼ cup plus 1 tablespoon finely chopped fresh dill 3 tablespoons finely chopped chives 2 Valencia or navel oranges, peel and pith removed, flesh thinly sliced into rounds Directions Bring stock to a boil; pour over dried mushrooms in a small bowl. Soak until soft, about 6 minutes. Pour liquid through a fine sieve into a bowl; set aside. Coarsely chop soaked mushrooms; set aside. Rinse quinoa thoroughly in a fine sieve; drain. Heat oil in a large pot over medium-high heat until hot but not smoking; add fresh mushrooms, shallots, and 1/4 teaspoon salt. Cook, stirring occasionally, until mushrooms and shallots have released their liquid and are slightly caramelized, about 7 minutes. Add quinoa; cook, stirring, until it begins to pop and crackle, about 5 minutes. Add reserved soaked mushrooms, reserved soaking liquid, and thyme to pot; bring to a boil. Stir; cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 20 minutes. Stir in 1/4 teaspoon salt, pepper to taste, and the butter. Just before serving, stir in dill and chives; add oranges, and gently toss. Cook's Notes White quinoa will also work here; reduce the cooking time to 15 minutes. Rate it Print